Real Recipes From Real Home Cooks ®

granny grant's crock pot "pot" roast

(3 ratings)
Blue Ribbon Recipe by
Fran Murray
Fountain Hills, AZ

As long as I can remember, my mom has made a pot roast in the Crock Pot using this recipe. I've tweaked it a bit over the years. My family is always excited when it's pot roast night. I'm excited because dinner cooked while I was working!

Blue Ribbon Recipe

What a delicious and easy pot roast. We love simple, old-fashioned recipes - especially when they're done in the slow cooker. You can taste the hint of beef flavor but don't be scared of it. The alcohol cooks off and it helps tenderize the chuck roast. Onion soup mix, big chunks of onion, and chopped carrots make the juices extremely flavorful for the thick gravy. Don't skimp on the gravy... it's a must.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 to 6
prep time 15 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For granny grant's crock pot "pot" roast

  • 1
    3 to 4 pound beef chuck pot roast
  • 1 pkg
    dry onion-mushroom soup mix
  • 1/2 tsp
    dried basil or thyme, crushed
  • 2
    bay leaves
  • 1 Tbsp
    Worcestershire sauce
  • 4 to 6 whole, peeled baking potatoes
  • 6 to 8 carrots, peeled and quartered
  • 1 to 2 yellow onions, peeled and cut into eighths (extremely necessary)
  • 12 oz
    beer (your choice)

How To Make granny grant's crock pot "pot" roast

  • Beef roast, soup mix, basil, and bay leaves in a Crock Pot.
    In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
  • Worcestershire sauce sprinkled over the meat.
    Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
  • Potatoes added to the slow cooker.
    Place the baking potatoes towards and touching the outside edge of the Crock Pot.
  • Carrots added to the slow cooker.
    Place the quartered carrots on top of the roast and in the middle of the potatoes.
  • Onions spread over the top.
    Spread the onion pieces evenly over the top.
  • Pouring beer into the Crock Pot.
    Pour the beer evenly over everything.
  • Pot roast cooking in the slow cooker.
    Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
  • Cooked meat and vegetables in a baking dish.
    POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
  • Meat juices in a measuring cup.
    Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
  • Cold water and all-purpose flour mixed together.
    Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
  • Pouring slurry into the meat juices.
    Pour slurry into pot roast juice into the saucepan.
  • Cooking until the gravy thickens.
    Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.